YOU HAVE A FAKE IN YOUR MOUTH, AND NOT FOOD - THE WHOLE TRUTH about foods that no one notices is being replaced
YOU HAVE A FAKE IN YOUR MOUTH, AND NOT FOOD - THE WHOLE TRUTH about foods that no one notices is being replaced

Video: YOU HAVE A FAKE IN YOUR MOUTH, AND NOT FOOD - THE WHOLE TRUTH about foods that no one notices is being replaced

Video: YOU HAVE A FAKE IN YOUR MOUTH, AND NOT FOOD - THE WHOLE TRUTH about foods that no one notices is being replaced
Video: 1971: The year humanity became enslaved 2024, March
Anonim

Milk, cottage cheese, sour cream butter, baby food, ice cream, sweets - these products are present in the diet of every Russian and all of them can contain palm oil. Some of you will now think - so what?

Large quantities of palm oil are bought by developed European countries and nothing, people live. But in Europe, food standards are tough, in Russia, the safety parameters are completely different. For example, they do not take into account the content of carcinogenic and genotoxic substances that are formed during the refining process, and this is a direct threat to the health of the inhabitants of Russia. Palm oil is obtained from the fruits of oil palms, which grow in the countries of Southeast Asia. The quality of the final product depends on where the crop was stored, how and at which factories it was processed. One oil will be technical and will be in demand only in the production of biodiesel or soap. The other is food grade. There are several safety parameters that can be used to assess the quality of vegetable fats. Peroxide number of glyceryl ethers content. The peroxide number indicates how much the product has oxidized. In simple terms, how spoiled it is. And glyceryl ethers are substances that are formed during refining, heating and purification. There are no such hazardous substances in the initial raw materials, but in order for this mass, which resembles carrot puree, to become an ingredient for food, it must be refined. And this is where glyceryl ethers appear, which are so dangerous to health.

Since 2017, the European Food Safety Agency has introduced standards for glyceryl esters: 1 milligram per kilogram in foods for adults and half a milligram in foods for children. European companies have changed purification technologies and requirements for raw materials, and now there are practically no glyceryl ethers in palm oil. The Russian technical regulation for palm oil simply does not take into account such safety parameters. Oil and fat companies in Russia simply ignored all the studies of European scientists. And today palm oil with dangerous glyceryl esters is still sold in our country.

In Russia, industrial palm oil under the guise of food is quietly sold at wholesalers. Food is made from it. And getting into the human body, it can provoke the development of cancer.

Wasabi

In every Japanese restaurant in the world, pickled ginger and wasabi are brought along with sushi and rolls. But between real Japanese wasabi and what is served ANYWHERE IN THE WORLD, the difference is the same as between real crab meat and crab sticks. Wasabi can only be found in Japan, but even there it grows under special conditions: in running water and at temperatures of 10-17 ° C. That is why it is so dear and so appreciated. For cooking, three- and four-year roots are used. Real wasabi rhizome costs more than 200 euros per kg. Due to the high cost of wasabi, Japanese restaurants around the world use imitation based on horseradish, spices and food colors. In these imitations, there is either no wasabi at all, or its share is below 2%. So, dear Japanese food lovers, the wasabi you've ever tasted is just plain garnished horseradish. Unless, of course, you did it in Japan.

Cinnamon

Have you ever tasted cinnamon? Real? What do you think she looks like? Hard, dark brown sticks curled at the sides. Yes? But no. What is sold in our stores under the name "cinnamon" is actually cassia. A similar plant from the same family. But the properties are different. And when we read about the benefits of cinnamon and buy cassia, we get a mismatch. We look at the photo and remember how the cinnamon should look like. It represents loose sticks of yellow or yellow-brown color, twisted from cut bark as thick as a sheet of thick paper. Ceylon cinnamon is very soft and breaks easily. It crumbles with minimal pressure. The spice has a sweet taste. Try to find one in stores. You are unlikely to succeed. Because it is mainly cassia that is delivered to us. And it is her that we are accustomed to perceive as cinnamon. They grow in different places. Cassia is mainly China and Indonesia. Cinnamon is best Ceylon (Sri Lanka). Cinnamon is tastier and more aromatic than Cassia. And much more useful. It contains up to a hundred times (!!!) less coumarin than cassia, which in large doses gives dizziness, headaches, and is hepato-toxic. If you constantly eat cassia, in large quantities like cinnamon, then you can get such a side effect. Cinnamon has unique properties and can and should be generously added to all sweet dishes. It has a beneficial effect on the reproductive system, improves the quality of the skin, and lowers blood pressure.

Recommended: